HApart from the cheese species, what do murol, camembert, beaufort d’alpage or gorgonzola have in common? It’s simple, they are a favorite of some journalists from the editorial staff Point.
To close the thematic file around cooked, pressed and marbled pasta, this is the team’s ideal plate. Which cheese fascinated Valérie Toranian, Étienne Gernelle or Peggy Sastre? The answer is below.
The editorial staff’s favorite cheese Point
Saint-Félicien
Violaine de Montclos
He was born in Lyon, like me, and in a cheesemonger’s market, the vanilla color and rim of the capillota are already, to the eye, comforting. We let it drain slowly and make a mess in the tray, we sprinkle it just like that with a little olive oil and…
